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Publix Frozen Yogurt Chocolate
Photo: Open Food Facts contributors (CC BY-SA)

Frozen desserts

Publix Frozen Yogurt Chocolate

half gallon/1.89 L

Bad out of 100 Medium confidence
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
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Why it scores 19

Publix Frozen Yogurt Chocolate scores 19 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: An added sugar. Strong
  3. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 4 kinds of ultra-processing markers. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better ice cream

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Frozen Yogurt Chocolate

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Carrageenan
    Strong In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. [4][5][6][7]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [9][10][8]
subtotal−50

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 4 kinds of ultra-processing markers. [8]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [8]
subtotal−22.5

Nutrition per 100 g

  • Sugars 16.7 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 1.6 g / 100 g
    Strong Contains some saturated fat. [11]
subtotal−9
TOTAL 19Bad

100 − 81.5 = 18.5 → 19

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

GTIN 00041415077430 · 2026-02-22

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy125 kcal
Fat2.1 g
Saturated fat1.6 g
Trans fat0 g
Carbohydrates21.9 g
Sugars16.7 g
Added sugars10.4 g
Fiber1 g
Protein5.2 g
Salt0.2 g

Serving: 1 serving (96 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

INGREDIENTS: CULTURED LOWFAT MILK, SUGAR, CORN SYRUP, COCOA POWDER (PROCESSED WITH ALKALI). NONFAT DRY MILK, WHEY PROTEIN CONCENTRATE, CULTURED DAIRY SOLIDS, MONO & DIGLYCERIDES NATURAL FLAVORS, LOCUST BEAN GUM, GUAR GUM, CARRAGEENAN.

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest frozen desserts in the US

More from Publix

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study

    The Lancet Diabetes & Endocrinology · May 2024 · Peer-reviewed

    “We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”

    doi.org

  5. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  6. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

    European Food Safety Authority · Apr 26, 2018 · Agency assessment

    “However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”

    doi.org

  7. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  10. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  11. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  12. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org